Preheat the oven to gas mark 180 deg C.Gut, scale and cut off the fish head (keep it aside)then wash, clean and dry the fish.To caramelize the onions, heat half of the oil in apot and add the sliced onions. Let them cook ona gentle heat until darkish-brown in color but notburned. Remove the onions from heat.To make the fish stock, add the fish head to the oilin the pan in which the onions were cooked. Add1 tsp baharat spice, 1/2 tsp ground cumin, salt &pepper and fry till browned. When brown, add 8 cupswater and let it boil for 45 minutes. Strain and usethe stock to cook the rice.

2. Rice preparation

Wash the rice 3 times, and soak it for an hour. Addhalf of the remaining oil to a large pot and when hot,add the rice, 1 tsp baharat spice mix and 1/2 tspground cumin. Stir-fry to seal the rice for 2-3 minutes.Keeping 1 cup of stock reserved aside, pour in therest of the stock (6 cups) over the rice. Bring the stockto boil, and reduce the heat once boiled. Cook gentlyfor aboout 20 minutes or until all the stock has beenabsorbed and the rice is cooked.

3. Preparation for baking the fish

Using the remaining oil, grease a roasting tin and fish.Season the fish inside and outside with salt & peper.Rub the spice mixture all over and inside the fish.Place the lemon slices inside the fish and put the fishin the roasting tin, pouring in half cup of water.Bake in the preaheated oven for 1 hour.To serve, pile the cooked rice on a platter and top itwith fish pieces that have been deboned. Garnish with crispycaramelized fried onions and pine nuts, and servewith sauce on the side.